The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods
An expert panel was convened in September 2019 by The International Scientific
Association for Probiotics and Prebiotics (ISAPP) to develop a definition for fermented foods …
Association for Probiotics and Prebiotics (ISAPP) to develop a definition for fermented foods …
Fermentation affects the antioxidant activity of plant-based food material through the release and production of bioactive components
YS Zhao, AS Eweys, JY Zhang, Y Zhu, J Bai… - Antioxidants, 2021 - mdpi.com
This review reports on the effects of fermentation on the chemical constituents and
antioxidant activity of plant-based food materials. Fermentation involves a series of reactions …
antioxidant activity of plant-based food materials. Fermentation involves a series of reactions …
Antioxidant-rich natural fruit and vegetable products and human health
Antioxidants are important ingredients that are present in fruits and vegetables (FAV). With
increased consumption of FAV in its raw and processed form, a predominantly plant-based …
increased consumption of FAV in its raw and processed form, a predominantly plant-based …
Functional importance of bioactive compounds of foods with Potential Health Benefits: A review on recent trends
Researchers are nowadays focused on the importance of bioactive compounds (BACs) of
natural origin, which are secondary metabolites derived from seeds, food and fermentation …
natural origin, which are secondary metabolites derived from seeds, food and fermentation …
Functional foods, nutraceuticals and probiotics: A focus on human health
MR Damián, NG Cortes-Perez, ET Quintana… - Microorganisms, 2022 - mdpi.com
Functional foods are classified as traditional or staple foods that provide an essential
nutritional level and share potentially positive effects on host health, including the reduction …
nutritional level and share potentially positive effects on host health, including the reduction …
Health-promoting components in fermented foods: An up-to-date systematic review
Fermented foods have long been produced according to knowledge passed down from
generation to generation and with no understanding of the potential role of the …
generation to generation and with no understanding of the potential role of the …
Avocado fruit and by-products as potential sources of bioactive compounds
NJ Salazar-López, JA Domínguez-Avila… - Food Research …, 2020 - Elsevier
The increased demand for avocado, and therefore production and consumption, generate
large quantities of by-products such as seeds, peel, and defatted pulp, which account for …
large quantities of by-products such as seeds, peel, and defatted pulp, which account for …
Microbial contamination, an increasing threat to the consumption of fresh fruits and vegetables in today's world
Microbes are found all over the globe with some few exceptions, including sterilized
surfaces. They include normal flora that is nonpathogenic, which contribute to the larger …
surfaces. They include normal flora that is nonpathogenic, which contribute to the larger …
Dietary polyphenols to combat the metabolic diseases via altering gut microbiota
Abstract Background Metabolic syndrome (MetS) is defined as the cluster of metabolic
disorders that consist of insulin resistance, hyperglycemia, dyslipidemia, central adiposity …
disorders that consist of insulin resistance, hyperglycemia, dyslipidemia, central adiposity …
A comprehensive review on biocompatible film sensor containing natural extract: Active/intelligent food packaging
This review aims to provide a clear description of the compatibility between the main
biopolymer matrix and the reinforcing components in manufacturing active and intelligent …
biopolymer matrix and the reinforcing components in manufacturing active and intelligent …